KARAKTERISASI ROTI BOLU MANIS BERBASIS MOCAF (Modified Cassava Flour) TERKOMPOSIT SERBUK DAUN KELOR SEBAGAI SUMBER ANTIOKSIDAN ALAMI
DOI:
https://doi.org/10.21776/ub.jtp.2024.025.02.7Keywords:
Aktivitas Antioksidan, MOCAF, Roti Bolu Manis, Serbuk Daun KelorAbstract
Roti bolu manis berbasis MOCAF terkomposit serbuk daun kelor merupakan salah satu inovasi produk pangan olahan non gluten. Penggunaan MOCAF sebagai bahan pengganti terigu aman untuk penderita yang intoleran terhadap gluten. Serbuk daun kelor yang kaya akan protein, serat, dan senyawa bioaktif dapat meningkatkan nilai gizi dan fungsional roti bolu manis. Penelitian ini berguna mengidentifikasi pengaruh rasio MOCAF dan serbuk daun kelor terhadap karakteristik fisik, kimia dan sensori roti bolu manis berbasis MOCAF terkomposit serbuk daun kelor. Rancangan penelitian berbasis Rancangan Acak Lengkap (RAL) serta 4 (empat) ulangan perlakuan. Faktor perlakuan adalah rasio MOCAF dan serbuk daun kelor, yaitu: (A1)=100:0; (A2)=98:2; (A3)=96:4; (A4)= 94:6; (A5)=92:8; dan (A6)=90:1. Hasil penelitian yaitu rasio MOCAF dan serbuk daun kelor berpengaruh terhadap sifat fisik, kimia, dan sensori. Perlakuan terbaik berdasarkan uji efektivitas pada perlakuan A4 dengan rasio MOCAF 96 g dan serbuk daun kelor 4 g (A4) dan nilai daya kembang sekitar 18,22%; kadar air 28,33%; kadar protein 9,56%; kadar serat kasar 2,91%; aktivitas antioksidan 53,46%; dan polifenol total 0,45 mg GAE/g, tingkat kesukaan pada atribut rasa 5,16; aroma 4,60; warna 4,52; tekstur 4,24; dan 3,96 secara keseluruhan.
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